Rhubarb-coconut cake with rhubarb sorbet

Ingredients for Rhubarb-coconut cake with rhubarb sorbet

Instructions for Rhubarb-coconut cake with rhubarb sorbet

To prepare the Rhubarb-coconut cake with rhubarb sorbet recipe, please follow these instructions:

To the bottom blended Marzipan, sugar, eggs and flour. Then add melted butter and water. The mass is divided into 6 round baking Tin and bake for about 20 minutes at 150 degrees.

To kompotten skraldes, wash and cut the rhubarb into pieces of about 3 cm. And cooked with other ingredients to the Compote. The excess wetness pour from the sorbet *. Kompotten be laid above the bottom.

For meringue, beat the ingredients together, divided into 6 pieces and added to overtop Compote. The whole bake for about 25 minutes at 150 degrees.

The cake is taken out of the mold and placed on the plate along with rhubarb sorbet. Garnish with a little Crême Anglaise and a few leaves of Mint.